Many people believe that shrimp paste, a typical dipping sauce of Northern Vietnamese villages, is the best sauce to pair with tofu. But since I was a child, I have always preferred my tofu to be dipped in fermented soybean paste, or tương, because its sweeter, lighter smell and taste reminds me of my grandmother, who used to make it at home. This traditional dipping sauce enjoyed by vegetarian Buddhists is now less popular in the cities, and the recipes and techniques to make good tương are only handed down within individual families. But if you get a chance to try it ..read more

Tết Nguyên Đán or simply Tet (Vietnamese Lunar New Year) is the most festive time of year in Vietnam as well as the busiest due to the amount of preparation required. You can easily get a sense Tet’s intense yet joyful atmosphere just by watching streets crowded with a continuous stream of people busy with shopping and preparing in advance for Tet. On this special occasion, everything must be prepared carefully and early. To get ready for the holiday in accordance with Vietnamese belief, you should clean your home, replace your outdated things with new ones and—because you ..read more

As in other Southeast Asian countries, the amazing diversity of regional cuisines in Vietnam depend greatly on the different flavours used in each location. Vietnamese cooks use a lot of fresh spices, herbs and locally grown vegetables. As the climate, soil and culinary customs change throughout the country, the additives also vary. However, here are five of the most ubiquitous and essential ingredients that you can use to make a proper Vietnamese meal at home. 1. Scallion Scallion (hành lá), also known as spring onion or green onion, has tubular green leaves that can be chopped and added to s ..read more

You may have wandered around Saigon, passing by stores or pushcart stalls selling plastic containers filled with multi-coloured beans, nuts, and other things you can’t really identify at first glance. Some of them look soupy, some look like pudding; some are hot and some are cold; and some contain basil seeds that look like little frog eggs which can be a pretty fascinating sight for some. However, they all fall into the same category: they’re all Vietnamese desserts called chè. So what exactly is chè? And how do you differentiate between the different kinds of dessert ..read more

Let’s be honest. What was your first impression trying Vietnamese noodles? Watch what Americans say about the world’s best street food in this video. The post Americans Try Vietnamese Noodles appeared first on Vietnamese Food Lovers ..read more

Vietnam has a rich coterie of vegetarian cuisine with a vegan counterpart for almost every food option. And of course prices are super affordable. For anyone who dines only on plants, here’s a selection of the best vegetarian restaurants in Saigon, the top five that you should definitely try. The post Top 5 vegetarian restaurants in Ho Chi Minh City, Vietnam appeared first on Vietnamese Food Lovers ..read more

The history of Vietnam is as complex as it is fascinating. Travel back in time with us to the days of peasants and emperors, colonisation and revolutions to discover the lineage of some of Vietnam’s most essential dishes. Here’s how phở , bánh xèo and cà phê sữa đá shine a light into a complex country. An Early Start, and the Birth of Noodles The known history of Vietnam began around 12,000 BC, when the indigenous people of Vietnam settled in the Hong River Valley. There it was possible to sustain life through hunting and harvesting plants. Six ..read more

Desserts in Vietnam are generally different than most western desserts. Granted, you will find the occasional French baked item taken straight from the patisserie and made Vietnamese here. However, one set of desserts is inherently Vietnamese: chè. There’s nothing more enjoyable on a hot summer day than eating this chilly, sweet treat. No, it’s not the famous beret-clad revolutionary whose face is plastered on shirts all over Pham Ngu Lao. It’s a dessert. In fact, it’s a family of desserts. Chè may be served hot or cold, in bowls, glasses, or over ice. There’s a w ..read more

Have you ever wondered what Vietnamese cuisine is like outside of Vietnam? There have been numerous articles about Vietnamese food in faraway lands, such as Australia and the United States, thanks to the large Vietnamese diaspora in these places. However, not much is known about Vietnamese cuisine in neighboring countries, especially in my homeland: a little sunny island about a 2 hour flight away from Saigon called Singapore. If you happen to be there and have a sudden craving for authentic phở, Hủ tiếu Nam Vang and bánh xèo, would be able to find them? Well ..read more

Snails, crab claws, raw oysters, and fertilized quail eggs, all of Hai Phong’s seafood goodnesses are served in this eatery. Located in a small alley hidden in a neighborhood of Hai Phong, this eatery is not easy to find for some foreigners. Don’t worry, you can ask a local to take you there or watch this video by @Feed The Cory The post HAI PHONG STREET FOOD- Eating Snails, Seafood, and Fertilized Quail Eggs appeared first on Vietnamese Food Lovers ..read more